Tzatziki Pasta Veggies (Printable Version)
# What You'll Need:
→ Pasta Salad
01 -
1/2 cup fresh parsley, chopped
02 -
1 bell pepper, diced
03 -
1/2 sweet onion, diced
04 -
1/2 cup kalamata olives, chopped
05 -
1 carrot, diced
06 -
1 cucumber, diced
07 -
16 ounces rotini pasta
→ Tzatziki Dressing
08 -
2 tablespoons fresh dill, chopped
09 -
1 teaspoon dried oregano
10 -
1 teaspoon onion powder
11 -
2 cloves garlic, minced
12 -
1/2 lemon, juiced
13 -
1/2 cup red wine vinegar
14 -
1.5 cups plain unsweetened Greek yogurt
# Steps to Follow:
01 -
Splash that creamy dressing over your bowl of pasta and veggies. Give it all a big mix so every noodle gets some. Throw a lid on and let it hang out in the fridge for at least an hour before digging in.
02 -
Pile yogurt, vinegar, lemon juice, minced garlic, onion powder, oregano, and dill into a medium bowl or jar with a lid. Whisk like crazy or shake it hard until smooth. If it feels way too thick, stir in a tiny splash of water.
03 -
In a big bowl, toss together the chopped parsley and olives, diced veggies, and your now-cool pasta. Mix gently so everything's spread out but not mushy.
04 -
Chop up the parsley and olives first. Then dice your bell pepper, onion, carrot, and cucumber so they're ready to go.
05 -
Fill a large pot with salted water. Once it's bubbling, toss in the rotini and cook until just soft enough (al dente). Drain well and let it cool down for a bit.
# Additional Tips:
01 -
Let the pasta cool off before you mix it with dressing. That'll keep things from turning weird or watery.
02 -
To go dairy-free, grab a plant-based Greek-style yogurt.